Ingredients
- 3 Cups (approx. 1/2kg) Long Grain Basmati Rice
- 300 Gms Goan Sausages (Skin and thread off & cut into 1-inch pieces. If they are bead sausages, then no need to cut them into pieces)
- 4-6 Green Cardamom
- 4-6 Cloves
- 4-6 Peppercorns
- 5-6" Cinnamon sticks
- 4-6 Dried Bay leaves
- 2 Tbsp Pure Ghee or Oil
- 2 Medium Sized Onions(sliced)
- 1 Medium Sized Tomato (chopped fine)
- 2 Green Chilies (chopped fine)
- 6 Veg Stock Bouillon Cubes (approx. 36 gms)
- 1 Tsp Sugar
- 1/2 Ts Turmeric Powder
- 1/2 Tsp Salt
- 6 Cup Room Temperature Water
Instructions
- Before keeping everything ready for the Pulao, Very Gently, Wash the Rice in a bowl until the water runs clear and soak the rice in Water (It will take about 20 minutes or so)
- In a large vessel, add 2 tbsp Ghee and place it on medium flame
Note: - Larger and Wider the vessel, better the quality of the pulao. The reason why Pulao becomes sticky and lumpy is because we tend to make large quantities in small vessels and the rice grains do not get enough room to fluff up well.
- Once the Ghee turns hot, add the whole spices – Peppercorns, Cloves, Cinnamon, Green Cardamom and Bay leaves and cover the vessel with a lid
Note: - Whole spices tend to splatter in hot oil. So, it's always safer to put a lid on
- After the whole spices start to release its aroma, add the chopped Goan Sausages, Onions, Tomatoes and Chilies, stir well and put the lid on
- After about 10-15 minutes or so, drain off all the water completely from the rice and add it into the Pulao vessel
- Add 6 cups of water, 6 Bouillon cubes (36 gms) 1 tsp sugar, 1/2 tsp salt and 1/2 tsp Turmeric powder
Note: - Always use the same cup for measuring the rice and water. I always make Pulao with a 1:2 ratio. 1 cup rice and 2 cups water. Also, the rice and cubes ratio are always 1:2 i.e. 1 cup rice and 2 Bouillon cubes (12 gms)
- Now with the back of a fork, very gently give it just 2-3 stirs and cover the vessel with a lid and increase the flame to high
Note: - The other secret to keep your rice grains long is to not disturb the rice by stirring it rigorously or stirring it too many times
- Let the pulao cook until all the water has evaporated.
Note: - Do not stir the Pulao at all. Also, do not keep opening the vessel to check if the water has evaporated You can open it once after 10 minutes and then maybe after another 10 minutes or so. You can check once with the help of a spoon, from the sides, if the water has evaporated.
- If there is no more water left, turn off the flame and take the Vessel off the burner and keep it on the kitchen platform with the lid closed
- After 10 minutes, open the vessel and keep the lid ajar (slightly open) for the next 20 minutes or so. Then it's time for you to dig into your Pot full of that extremely flavorsome Goan Sausage Pulao.
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